Malic acid is the ideal ally for precisely adjusting the acidity of your beers, wines, ciders, and fruit juices. Naturally present in apples, it brings a bright and fruity freshness to musts that lack character.
Usage: Acidification of musts.
Action: Enhances the aromatic profile and flavor balance.
Dosage: 9 g / 10 L to increase acidity by 1 g/l (in tartaric acid).
Quality: Pure, fast-dissolving powder.